Place potatoes in a large pot of cold, heavily salted water. Bring to a rolling boil and cook until potatoes are tender.
In a separate non-stick pot, warm the heavy cream and butter slowly but do not let it boil. Add a dash of salt.
Once the potatoes are cooked full, strain the water out and return to the pot. Cover the pot and shake over medium heat for about 1 minute to dry the potatoes.
For smooth, creamy potatoes, put them through a ricer. If more chunky potatoes are desired, you can use a hand potato masher or fork. Add ½ of the cream, gently folding it into the potatoes. Add remaining cream and continue to mix until you reach your desired consistency.
Stir in the parmesan cheese until melted. Add the Garlic Olive Oil 1 tbsp at a time, stirring as you go. Season generously with salt and pepper and transfer to a serving bowl. Finish with a drizzle of Garlic Olive Oil.
Ingredients
Directions
Place potatoes in a large pot of cold, heavily salted water. Bring to a rolling boil and cook until potatoes are tender.
In a separate non-stick pot, warm the heavy cream and butter slowly but do not let it boil. Add a dash of salt.
Once the potatoes are cooked full, strain the water out and return to the pot. Cover the pot and shake over medium heat for about 1 minute to dry the potatoes.
For smooth, creamy potatoes, put them through a ricer. If more chunky potatoes are desired, you can use a hand potato masher or fork. Add ½ of the cream, gently folding it into the potatoes. Add remaining cream and continue to mix until you reach your desired consistency.
Stir in the parmesan cheese until melted. Add the Garlic Olive Oil 1 tbsp at a time, stirring as you go. Season generously with salt and pepper and transfer to a serving bowl. Finish with a drizzle of Garlic Olive Oil.
